I liked this. *sigh* I liked this very much…but I’ve gone on before about my feelings for devil’s food cake.

Back when I cooked up Southern Coconut Cake, I found that I could bake half of an 8-inch cake recipe in a quarter sheet pan. Here, I did just a third of the recipe in the same sized pan. The slightly thinner layers made it more “kilometer-high” than “mile-high,” but trust me, I was quite satisfied with the altitude of this moist cake. And the brown sugar buttercream? Well, it is quite a luxury (and one best appreciated at room temperature). It definitely takes this cake from childhood favorite to grown-up delight.

Your cake looks so darn good. Man oh man, so chocolatey, and that frosting. Oh that frosting!! I just want to stick my finger in the cake. I really need to get my hands on this book, but for now, I’m getting that printable recipe 🙂

ok, so I came on to comment on our TWD recipe…then got to the bottom of your brownie-chipster post and was distracted by this cake! It’s beautiful!! Now I think am I need that triple layer cake cookbook you reference…like…I need to run to amazon.com NOW and go order it…I do so love cakes!